BASIL PURéE
Blanching the basil before puréeing it will help the herb retain some of its bright green color. The purée gets layered with slow-roasted tomatoes in the Tomato Confit, Basil & Goat Cheese Terrine for a stunning appetizer. If you like, reserve the basil-infused oil that drains the the purée to garnish the finished terrine.
Provided by Stephen Kalt
Yield Yields about 1/2 cup purée.
Number Of Ingredients 3
Steps:
- Fill a medium bowl with ice water. Bring a large pot of salted water to a boil and blanch the basil for 20 seconds. Dunk the basil in the ice water for a few seconds. Drain well and gently squeeze out excess moisture with towels. Put the basil in a food processor (a mini one works well) with 2 Tbs. of the olive oil. Purée well, adding more olive oil if needed to chop finely. To drain the excess oil, put the purée in a coffee cup or a custard cup lined with a paper coffee filter or cheesecloth for 15 to 20 minutes.
POTATO BASIL PUREE
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
POTATO BASIL PUREE
Lighter than traditional mashed potatoes due to using half-and-half instead of butter and cream. Blanched basil adds lightness and brightness. Adapted from a recipe by Caroline Russock at Serious Eats, which she adapted from _How Easy Is That?_ by Ina Garten. http://tiny.cc/zpt6g
Provided by DrGaellon
Categories Mashed Potatoes
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
Nutrition Facts : Calories 182, Fat 6.3, SaturatedFat 3.8, Cholesterol 19.4, Sodium 596.9, Carbohydrate 25.2, Fiber 2.5, Sugar 1.1, Protein 6.9
ROASTED TOMATO SOUP WITH BASIL PUREE
This recipe is from Vegan Italiano. "This passata is restaurant-quality soup, ideal to serve in the summer as a first course or light lunch with crusty Italian bread and a green salad. For an even lighter soup, omit the basil puree and garnish with freshly chopped basil instead."
Provided by Eat Your Vegetables
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees. Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
- Place the tomato halves, cut sides up, and the garlic in the prepared baking dish. Sprinkle with salt and pepper. Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
- Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
- Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat. Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
- Transfer half of the mixture to a blender. Process until smooth but still a bit chunky. Transfer to a medium stockpot. Repeat with remaining potato and roasted tomato mixture. Stir over medium-low heat until heated through.
- Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
- Serve hot, garnished with equal portions of basil puree.
Nutrition Facts : Calories 233.2, Fat 14.1, SaturatedFat 2, Sodium 195.3, Carbohydrate 25.3, Fiber 4.9, Sugar 6.1, Protein 4.1
SPINACH, BASIL RICOTTA PURéE
Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.
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- Store and freeze the basil puree based on your needs:Pour it into a freeze-proof container.Pour it into a small freezer bag, seal, and flatten for easier stacking.Portion into an ice cube tray for smaller servings that you can pop out individually.
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